The Jamaican national fruit, called the akee, should be eaten with caution. The fruit is poisonous when unripe, and the seeds are always poisonous if eaten. These lethal properties challenge the akee neophyte when preparing the fruit for freezing. The fruit is ripe when it "yawns," or opens, exposing the black seeds to the sun. The flesh, called arils, has a nutty flavor and is eaten on its own, in stews or curries.
Step 1
Harvest only akee fruit that is fully opened. The black seeds should be visible with the entire seam of the fruit sliced open naturally. Akee blooms twice a year, from January to March and June to August.
Step 2
Wash the fruit in cold water to remove any dirt from the fruit.
Step 3
Slice away the seeds and skin. Discard these and keep only the pulp, which is known as arils. The arils are white or yellow.
Step 4
Fill an 8 qt. pot with water and bring it to a boil. Add 1 tsp. of salt to the water.
Step 5
Add a small amount of akee arils to the boiling water for 10 seconds at a time.
Step 6
Remove with a slotted spoon and dump into a bowl of ice water.
Step 7
Pat dry with a paper towel and place in a freezer bag.
Things You'll Need
- Knife
- Pot
- Water
- Salt
- Bowl
- Ice
- Slotted spoon
- Paper towel
- Freezer bag
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